Grandma Brown’s Baked Beans are a Central New York favorite. This homemade copycat recipe features tender navy beans simmered in a rich, savory-sweet sauce with smoky bacon, onions, brown sugar, and molasses for the classic homemade flavor everyone loves.
Served at family dinners, holiday meals, summer cookouts, and church picnics for generations, these baked beans have become a tradition for many families. This recipe includes directions for both dried and canned beans, making it easy to enjoy this comforting homemade side dish no matter the occasion.
Why you will love this recipe:
- Rich homemade flavor – Smoky bacon, sweet onions, brown sugar, and molasses give these beans their signature savory-sweet taste.
- Made with simple ingredients – Everything you need is easy to find at your local grocery store.
- Feeds a crowd – Perfect for potlucks, family dinners, backyard barbecues, and large gatherings.
- Easy to make ahead – Prepare them in advance and simply reheat before serving.
- Even better as leftovers – The flavors deepen overnight, making the leftovers just as delicious the next day.
What makes Grandma Brown’s Beans So Special:
Grandma Brown’s Baked Beans have been a Central New York tradition for generations. After the family-owned factory closed in 2020, the beloved beans became difficult to find, inspiring home cooks to recreate the rich, savory-sweet flavor with homemade copycat recipes.
About the Ingredients ⭐
- Navy Beans: The classic bean used for this recipe.
- Baking Soda: Helps soften the dried beans.
- Brown Sugar: Adds the signature sweetness.
- Onion: Adds savory flavor.
- Bay Leaves: Add flavor while the beans slowly cook.
- Thick-Cut Bacon: Adds smoky, savory flavor.
- Salt: Balances the sweetness.
- Water: Helps the beans cook until tender.
Be sure to check out the full recipe and ingredient list below
How To Make Grandma Brown’s Baked Beans
1. Soak the beans. Rinse the navy beans, then soak them overnight in water with baking soda.
2. Prepare the beans. Drain the beans, then mix with the brown sugar, salt, onion, bay leaves, and cooked bacon.
3. Bake low and slow. Transfer to a Dutch oven or covered casserole dish and bake until the beans are tender and the sauce has thickened.
4. Stir and serve. Check the beans as they cook, adding a little water if they become dry. Remove the bay leaves before serving.
Tips I Found Helpful 💙
- Soak overnight: This helps the dried beans cook evenly and become tender.
- Cook the bacon first: Cook it until just crisp before adding it to the beans.
- Watch the liquid: Add a little hot water if the beans start looking dry while baking.
- Stir while baking: Give the beans a stir about once an hour.
- Let them rest: Rest for 10–15 minutes before serving so the sauce can thicken.
Frequently Asked Questions
Our Favorite
What To Eat With Grandma Brown’s Baked Beans
Grandma Browns Baked Beans
This homemade Grandma Brown's Baked Beans copycat recipe is rich, hearty, and full of classic savory-sweet flavor.
Ingredients
- 1 Pound Dry Navy Beans
- 1 1/2 Tsp Baking Soda
- 1 Tsp Salt
- 1 Cup Brown Sugar
- 6 Cups Water
- 1 Medium Onion Diced
- 2 Bay leafs
- 4 Slices Thick Cut Bacon Cooked
Instructions
- Rinse the navy beans and remove any debris or stones.
- In a large pot, whisk in the baking soda into 6-8 cups of water and add the beans. Bring the water to a boil, then remove from heat and cover the pot.
- Let the beans sit overnight.
- The next morning, preheat your oven to 300°F.
- Drain the water from the beans, and then add brown sugar, salt, Onion, and Mix well.
- Add diced bacon to the mixture and stir to combine.
- Transfer the bean mixture to a Dutch oven or casserole dish with a lid.
- Bake at 300°F for 5 hours, stirring every hour and adding more water if necessary to prevent the beans from drying out.
- After 5 hours, check the seasoning and adjust if necessary.
- Serve and enjoy your homemade Grandma Brown’s Baked Beans!
Notes
For the best texture, soak the dried navy beans overnight before cooking. If you're short on time, follow the canned bean variation included in the recipe. Cook the bacon until just crisp so it holds its texture while baking, and check the beans occasionally during cooking, adding a little hot water if they begin to dry out. Remove the bay leaves before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 249Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 516mgCarbohydrates: 47gFiber: 7gSugar: 20gProtein: 12g
Do the sit in the fridge or on the stove top?
I did the instapot recipe and they came out way too soupy! Help!
I’m not sure what happened when I tried it turned our perfect. If you can put it on saute until more water cooks out or put it on the stovetop.
How many cans equals a pound of beans? Should the bacon be cooked before adding to the beans?
I would do 3 cans and yes the bacon is cooked first i hope this helps
Can you do a crockpot version? I would really appreciate that